- Customer Satisfaction Index of Business & Industry Foodservice Operations in Pusan and Kyeung Nam Area
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Lyu ES
- KMID: 2331866
- J Korean Diet Assoc.
- 1998 Aug;4(2):152-159.
The purpose of this study was to compare the customer satisfaction index(CSI) between 8 self-operated foodservices and 6 contract fooodservices in Pusan and the Kyeung Nam area. There were 438... -
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- The Current Status and Prospects of Community Nutrition Services: I. A Study on the Perception of Nutrition Services for the Health Center-Directors in Areas Not Employing Public Health Nutritionists
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Park HR, Kim HR
- KMID: 2331876
- J Korean Diet Assoc.
- 1998 Aug;4(2):254-262.
The purposes of this study were to investigate the perception of community nutrition programs and the conditions to carry them out, for 32 directors of health centers where public health... -
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- Study on Food Habits of Elementary School Food service Children in Taejon
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Park CI, Koo NS
- KMID: 2331862
- J Korean Diet Assoc.
- 1998 Aug;4(2):113-122.
To investigate the children's food habit, one thousand of children from eleven elementary school food service were randomly selected in Taejon. The survey was conducted by questionnaires and data were... -
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- Microbiological Quality and Change in Vitamin C Contents of Vegetables Prepared at Industrial Foodservice Institutions in Kumi
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Kim GR, Jang MS
- KMID: 2331877
- J Korean Diet Assoc.
- 1998 Aug;4(2):263-269.
This study was investigated to see the microbiological results(total plate counts, coliforms) and vitamin C contents in cooking five kinds of raw and cooked vegetables, contributing to a data base... -
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- A Study on Related Factors to Overweight for Primary School Children
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Park MA, Moon HK, Lee KH
- KMID: 2331865
- J Korean Diet Assoc.
- 1998 Aug;4(2):145-151.
The purpose of this study was to investigate the related factors to child overweight through investigation of children aged 6-12. Data on physical examinations, family history and dietary habits were... -
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- Preliminary Study on the Establishment of Proper Portion Using Consumed Size and Food Preference of Frequently Served Meals in the Elementary School Lunch Program in Inchon - 2 . A Study on the Consumption Size of Frequently Served Meals in the Elementary School Lunch Program in Inchon
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Lee YJ, Chang KJ
- KMID: 2331864
- J Korean Diet Assoc.
- 1998 Aug;4(2):132-144.
The purpose of this study is setting proper portion by consumed size of food and food preference and then reducing plate wasts in school lunch. The survey was conducted from... -
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- Current Status of Nutrient Fortification in Processed Foods and Nutrition Labeling
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Chang SO
- KMID: 2331867
- J Korean Diet Assoc.
- 1998 Aug;4(2):160-167.
Current status of nutrient fortification in processed food in Korea were presented by analyzing the information shown on food labels. The obtained information was assessed by the regulations on food... -
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- Preliminary Study on the Establishment of Proper Portion Using Consumed Size and Food Preference of Frequently Served Meals in the Elementary School Lunch Program in Inchon - 1 . A Study on Food Preference of Frequently Served Meals in the Elementary School Lunch Program in Inchon
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Lee YJ, Chang KJ
- KMID: 2331863
- J Korean Diet Assoc.
- 1998 Aug;4(2):123-131.
The purpose of this study was to evaluate the preference trend of frequently served meals in the elementary school lunch program. Therefore, this evaluation was surveyed on frequently served meals... -
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- Effect of Smoking on the Levels of Antioxidant Vitamins and Enzymes in Healthy and Young Men
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Park SM, Yu JG, Ahn SH
- KMID: 2331868
- J Korean Diet Assoc.
- 1998 Aug;4(2):168-177.
It has been reported that cigarette smoking increases free radical generation, which can also increase lipid peroxides and deplete antioxidants. The purpose of this study was to determine whether cigarette... -
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- A Study on Nutrients Intake, Physical and Biochemical Status of Elementary School Children in Taejon
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Shin EM, Yoon EY
- KMID: 2331872
- J Korean Diet Assoc.
- 1998 Aug;4(2):212-224.
The purpose of this study was to investigate nutrients intake, Rohrer index, serum cholesterol level, blood pressure and others for clinical and nutritional study on school children in Taejon. This... -
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- Estimated Food Cost to Maintain Basic Living Expenditure
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Moon HK
- KMID: 2331875
- J Korean Diet Assoc.
- 1998 Aug;4(2):245-253.
In this study, the food cost for the urban worker's living expenses was estimated for the Korea Labor Union. The urban workers living expenses are minimum of healthy and decency... -
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- Menu Analysis of the National School Lunch Program : The Comparisons of the Frequency of Menu with the Students' Food Preferences
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Yim KS, Lee TY
- KMID: 2331870
- J Korean Diet Assoc.
- 1998 Aug;4(2):188-199.
The menu planning is closely tied to the acceptability of the food and the satisfaction of the food service system to its client, therefore national school lunch program(NSLP) menu should... -
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- A Survey on Weight Control Diets Practiced by College Women in Taegu and Kyung Buk
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Park MH, Choi YS
- KMID: 2331871
- J Korean Diet Assoc.
- 1998 Aug;4(2):200-211.
Most of college women are interested in their appearances, and those whose body weights are normal or even underweight try to lose weight. Many methods for weight control diets practiced... -
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- Need Assessment for Central Food Production in Child Care Center Foodservices
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Kwak TK, Hong WS, Lee HS, Jang MR
- KMID: 2331873
- J Korean Diet Assoc.
- 1998 Aug;4(2):225-234.
Nutrition during childhood is essential for growth and maintenance of health. Good food habits developed during the childhood will contribute both to the healthy growth and the prevention of the... -
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- A Behavior Modification Approach to Losing Weight : Office Workers Reduce through Nutritional Counseling Sessions
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Chang MK, Park SM
- KMID: 2331869
- J Korean Diet Assoc.
- 1998 Aug;4(2):178-187.
Behavior-modification approaches are among the most widely used methods for losing weight. The most important concern in these approaches is that the client is helped to achieve long-term weight loss.... -
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- Effectiveness of 70% Alcohol Solution and Hand Washing Methods on Removing Transient Skin Bacteria in Foodservice Operation
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Kwak TK, Chang HJ, Ryu K, Kim SH
- KMID: 2331874
- J Korean Diet Assoc.
- 1998 Aug;4(2):235-244.
Hand washing is an important component of hygiene program for food handlers. Hands can be a source of direct or indirect contamination of foods with pathogenic microorganisms. In this study,... -
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